Best Brisket Pot Pie Recipe

Brisket Pot Pie is the ultimate comfort food, combining tender, slow-cooked beef with a rich, savory gravy, all wrapped in a golden, flaky crust. This dish is perfect for chilly nights, family gatherings, or whenever you’re craving a hearty meal. Unlike traditional pot pies, this recipe takes it up a notch by using succulent brisket that has been cooked to perfection, making every bite melt in your mouth.

If you love classic meat pies, this recipe will become your new favorite!

Recipe Preparation Equipment

Before diving into this delicious recipe, gather the necessary equipment:

• Dutch oven or large pot
• Mixing bowls
• Rolling pin
• Baking dish (9-inch pie pan or similar)
• Pastry brush
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Whisk
• Wooden spoon

What Do You Need to Prepare Brisket Pot Pie? (Ingredients)

For the Brisket Filling:

• 2 lbs beef brisket, cut into cubes
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup red wine (optional, for rich flavor)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf
• Salt and black pepper to taste
• 2 tbsp flour (to thicken the sauce)

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• ½ tsp salt
• ½ cup ice water

For Assembling the Pie:

• 1 egg, beaten (for egg wash)

How to Make Easy Brisket Pot Pie Step-by-Step ?

Step 1: Prepare the Brisket Filling

1. Heat olive oil in a Dutch oven over medium heat.
2. Season brisket with salt and black pepper.
3. Sear the brisket pieces until browned on all sides, then remove from the pot.

Step 2: Cook the Vegetables

1. In the same pot, add onions, carrots, and celery.
2. Sauté until the vegetables soften (about 5 minutes).
3. Add garlic and cook for another 1 minute.

Step 3: Build the Sauce

1. Stir in tomato paste and cook for 1 minute.
2. Sprinkle flour over the vegetables and stir well.
3. Pour in beef broth, wine (if using), Worcestershire sauce, thyme, rosemary, and bay leaf.
4. Bring to a simmer, then return the brisket to the pot.

Step 4: Slow Cook the Brisket

1. Cover and cook on low heat for 2 ½ – 3 hours until the brisket is tender.
2. Remove the bay leaf and adjust seasoning if needed.

Step 5: Prepare the Pie Crust

1. In a mixing bowl, combine flour and salt.
2. Add butter and mix until the texture resembles coarse crumbs.
3. Gradually add ice water, mixing until the dough comes together.
4. Divide into two portions, wrap in plastic, and refrigerate for 30 minutes.

Step 6: Assemble the Pot Pie

1. Preheat oven to 375°F (190°C).
2. Roll out one portion of dough and fit it into a pie pan.
3. Pour the brisket filling into the pie crust.
4. Roll out the second portion and place it over the filling.
5. Seal the edges, cut slits in the top for ventilation, and brush with egg wash.

Step 7: Bake the Pot Pie

1. Place the pie in the preheated oven.
2. Bake for 35-40 minutes until the crust is golden brown.
3. Let it rest for 10 minutes before serving.

Variations

• Cheesy Brisket Pot Pie: Add shredded cheddar or Gruyère to the filling for a rich, creamy texture.
• Spicy Brisket Pot Pie: Add a teaspoon of smoked paprika or diced jalapeños for heat.
• Vegetable-Loaded Version: Include mushrooms, peas, or bell peppers for added nutrition.
• Puff Pastry Top: Instead of a full pie crust, top with store-bought puff pastry for a flaky, crispy finish.
• Gluten-Free Option: Use a gluten-free pie crust and cornstarch instead of flour for thickening.

Cooking Note

• If using a slow cooker, cook the brisket filling on low for 6-8 hours.
• To save time, make the filling a day in advance and refrigerate it.
• For extra flakiness, chill the pie crust before rolling it out.
• If the filling seems too watery, simmer uncovered for a few minutes to thicken.

Serving Suggestions

Brisket Pot Pie pairs beautifully with:

• Mashed Potatoes: Creamy mashed potatoes complement the rich filling.
• Steamed Vegetables: Green beans or roasted Brussels sprouts add freshness.
• Side Salad: A simple arugula or Caesar salad balances the richness.
• Red Wine: A full-bodied wine like Cabernet Sauvignon enhances the flavors.

Helpful Tips

• Use pre-cooked brisket for a quicker version.
• Make individual pot pies in ramekins for a personalized serving.
• Brush the crust with milk instead of egg wash for a matte finish.
• Let the pie rest for at least 10 minutes before slicing to prevent a runny filling.
• Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.

Tips for the Best Brisket Pot Pie

• Slow-cook the brisket to ensure it’s fork-tender.
• Use homemade crust for the best texture and flavor.
• Thicken the gravy properly by cooking the flour and broth mixture.
• Season generously with herbs and Worcestershire sauce.
• Vent the top crust with small slits to allow steam to escape.

Prep & Cooking Time

• Prep Time: 30 minutes
• Cooking Time: 3 hours 30 minutes
• Total Time: 4 hours

Nutritional Information (Per Serving)

• Calories: 550
• Protein: 35g
• Sodium: 870mg

Similar recipes you may also like:

• Cheesy Mashed Potato Puffs Recipe
• Meat Lovers Pizza Tortellini Recipe
• Easy Lobster Thermidor Recipe
• Easy Chicken Jambalaya Recipe
• Homemade Japanese BBQ Sauce Recipe

FAQs

1. Can I use store-bought pie crust?

Yes! A pre-made crust saves time while still delivering great taste.

2. What can I substitute for brisket?

You can use chuck roast or leftover roast beef.

3. Can I freeze Brisket Pot Pie?

Absolutely! Freeze before baking and cook directly from frozen at 375°F.

Conclusion

Brisket Pot Pie is the perfect blend of savory, rich, and flaky goodness. Whether you’re making it for a cozy night in or a family dinner, this dish is sure to impress.

Try this easy step-by-step recipe and enjoy every comforting bite!

Print